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Honey Mustard With Fresh Herbs


  • 2 Tbsp brown mustard seeds
  • ¾ cup mustard powder
  • 1 cup white wine vinegar
  • ½ tsp kosher salt
  • cup honey
  • ⅓ - ½ cup chopped fresh herbs (a mixture of parsley, chives, and tarragon)


  • Combine all the ingredients, except the honey & herbs, in a stainless-steel bowl. Cover, and let stand for 2-3 days
  • Place the mixture in a food processor along with the salt and honey and process for 1 to 2 minutes until the seeds are coarsely ground
  • Add the chopped herbs. Taste and adjust the honey and herbs as desired as the mustard ages
  • Storage: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month